Under the European Commission’s indulgent eye, the race to the bottom in the EU’s pig industry pushes profits to the edge at the cost of pig welfare, against law and public opinion. But a movement of citizens and NGOs is gaining momentum to demand change in the industry's methods.

Unfair trading practices must be banned from supermarket supply chains to improve the income and working conditions of the people who produce our food in Europe and across the globe, write Marc-Olivier Herman and Tom Wills.

Europe must get serious about short food supply chains (SFSC) and put an end to the frustrating inconsistencies within the Common Agricultural Policy and with other European policy fields, write Maria Heubuch and Bart Staes.

This week the representatives of the world's most advanced economies grapple with complex challenges at the G7 summit. Smart investments need to be made to solve the five key issues addressed at the summit and the smartest investment is in agricultural research, writes Marcon Ferroni.

On World Ocean Day (8 June), it is important to bring back to the forefront the debate of overfishing which is undermining the health of our oceans. Five years after the reform on the EU Common Fisheries Policy nothing much has changed, and discarding at sea is still common practice, writes Rebecca Hubbard.

The next reform of the Common Agricultural Policy (CAP) should bring agricultural and food policies out of their respective silos and align actions across different areas in support of building sustainable food systems, write Sirpa Pietikainen and Bart Staes.

As the seafood industry enters an era that many experts say will bring growing demand and dwindling supply, every player in the supply chain must work to advance sustainability and end illegal, unreported, and unregulated fishing, writes Amanda Nickson.

Halting deforestation and allowing forests to regrow would provide at least 30% of all mitigation action needed to limit global warming to 1.5°C. As a major importer of products linked to deforestation, the EU has the leverage to make a difference, writes former UN climate chief Christiana Figueres.

The unseen life of farmed fish has given them low visibility in civil society, in policy circles, and in the animal welfare movement, despite scientific consensus that fish are sentient, and suffer pain, fear, and stress. Now it is time to act, writes Douglas Waley.

The European Commission needs to work out more effective rules to ensure that only fish meeting high social and environmental standards can enter the EU market, as well as a better implementation of the EU control regime in general, argue Linnéa Engström and Javier Garat.

As the United Nations celebrate World Milk Day, Ramiro Cabral highlights a seemingly impossible challenge: producing more food in a manner that uses less land, water, feed and energy, all the while ensuring animal welfare.

The contribution of animal-source foods to global warming cannot be ignored. But encouraging everyone to become vegetarian or even vegan can’t be the silver bullet solution envisioned by some, argues Polly Ericksen.

The European Commission has consistently failed to deliver commitments on promoting healthy and sustainable diets. New plans to increase rather than reduce meat consumption are proving difficult to stomach, argues Dr Joanna Swabe.

Ever since he took office, Agriculture Commissioner Phil Hogan has promoted the interests of the livestock sector while ignoring health warnings and environmental concerns over meat consumption, writes Olga Kikou.

Livestock production has been at the centre of the intensification in agriculture brought by Europe's Common Agriculture Policy (CAP), writes Olga Kikou. These policies have put farmers under pressure, and created conditions for overproduction, she says.

On 1st April in Brussels, Feeding the 5,000 and a coalition of European partner organisations will feed 5000 people in Brussels with a free lunch made entirely from food that would have been wasted. Campaigner Tristram Stuart wonders whether Europeans are making the best use of wasted food in terms of recovering and recycling its value.